Emily Lopez Santa, MS 1
One of my all-time favorite desserts! A traditional Puerto Rican dessert that is great for parties and for people who normally don’t like cake and frosting. I’ve loved making it with my mom since I was a little girl and hope you enjoy it too.
Ingredients
Cake
5 egg whites
5 egg yolks
1 cup of granulated sugar
1 cup of self-rising flour
1 tbsp. of vanilla extract
1 can of evaporated milk
1 can of condensed milk
1 can of fresh milk
Merengue
3 egg whites
¼ to ½ cup of granulated sugar depending on
Directions
Cake
Preheat oven at 350 degrees
With a mixer, mix egg whites “a punto de nieve” (keep mixing until the mixture is white, thick, and fluffy…it’s going to look like merengue)
Add sugar little by little while still mixing
Add egg yolks one at a time, mixing well after each time
Add vanilla extract
Add flour little by little while mixing
Pour batter into a rectangular mold (I like to use the disposable tin foil ones - like the one below. Whichever mold you use, you do NOT need to coat the mold with nonstick cooking spray/butter since you are going to be cutting the cake and serving from the mold itself)
Bake in the oven for 20 minutes or until done (To verify if it’s done stick a knife in the middle of the cake and pull it out; if it comes out clean it is done if it comes out dirty it needs more time)
After it is done, let it cool for about 10 minutes. Then take a toothpick or a skewer and start making a lot of holes into the cake. The toothpick/skewer should touch the bottom of the mold when you are doing the holes.
In a mixing bowl add the cans of evaporated, condensed and fresh milk (take one of the empty cans – either evaporated or condensed milk- and fill it with fresh milk) and mix together.
Pour the mixed milks slowly onto the cake, making sure to cover the whole surface (the milks should drain through the holes and inside the cake; not make a puddle on top of the cake).
Merengue
Mix the egg whites, while adding the sugar little by little, until you get a white and thick merengue consistency.
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